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Welcome to The Artisans Bottega
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Epping
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218 Cooper St, Epping VIC 3076
📞 (03) 9422 1711
🕐 Mon – Fri: 9 am – 5 pm
Sat: 9 am – 1:30 pm
Sun: Closed -
Laverton North Branch
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Usually ready in 24 business hours
Unit 2/176-178 Cherry Ln, Laverton North VIC 3026
📞 (03) 9422 1711
🕐 Mon – Fri: 9 am – 3 pmSat: 9 am – 1:30 pm
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Wine Making
Vintage comes fast and it does not wait. Everything here is for the home and small batch winemaker, from crushing the fruit to putting a cork in the bottle.
Start at the fruit: crushers and destemmers, presses and press baskets, and picking crates and snips.
Ferment and age in glass demijohns and carboys, plastic fermenters, stainless steel tanks or oak barrels, with airlocks and bungs to seal them.
Then the chemistry, which is where most home wine is won or lost. Yeasts and nutrients, malolactic bacteria, acids and enzymes, finings and preservatives. Measure it with hydrometers and refractometers and a pH meter rather than guessing.
Finish with bottles, corks and capsules or screw caps, and a corker to close them.
Four hundred and eight lines, and staff who make their own. Come and ask at Laverton North or Epping.
Vintage comes fast and it does not wait. Everything here is for the home and small batch winemaker, from crushing the fruit to putting a cork in the bottle.
Start at the fruit: crushers and destemmers, presses and press baskets, and picking crates and snips.
Ferment and age in glass demijohns and carboys, plastic fermenters, stainless steel tanks or oak barrels, with airlocks and bungs to seal them.
Then the chemistry, which is where most home wine is won or lost. Yeasts and nutrients, malolactic bacteria, acids and enzymes, finings and preservatives. Measure it with hydrometers and refractometers and a pH meter rather than guessing.
Finish with bottles, corks and capsules or screw caps, and a corker to close them.
Four hundred and eight lines, and staff who make their own. Come and ask at Laverton North or Epping.
408 products
408 products
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$6.00 AUD
$25.90 AUD
Alcohol tolerance and fermentation performance are key attributes of this yeast. Contributes to aroma, structure and colour stability in quality red wines for warm to hot regions.
Given its tolerance to high alcohol, this yeast is recommended for the fermentation of high sugar red wines. Not only are its environmental parameters conducive to reliability under these conditions, it contributes to wine quality by enhancing varietal aroma expression, contributing to tannin structure and maintaining a high colour intensity.
- Ferment vigour: High
- Relative nitrogen demand: Medium – high
- Alcohol tolerance: 18%
- Minimum temperature: 15°C
- Maximum temperature: 28°C
- SO2 production: Moderate
- Best for: Merlot, Nebbiolo, Sangiovese, Shiraz, Tempranillo
Hydraulic Press with a stainless steel cage and painted metal base. This press with water bladder presses are top of the line, with quality manufacturing and attractive features. Water bladder presses are easy to use, they get better juice extraction than ratchet style presses, and are more gentle on the fruit.
Water bladder presses are ideal for pressing grapes and were originally designed for pressing apple with optimal extraction. They have also been used for herbal tinctures, de-watering marinated vegetables, pressing honeycomb, and many other applications.
Water bladder presses are ideal for pressing grapes and were originally designed for pressing apple with optimal extraction. They have also been used for herbal tinctures, de-watering marinated vegetables, pressing honeycomb, and many other applications.
Specifications for 40-Liter wine press:
- Complete press assembly
- Inner mesh bag (to keep fruit from getting in the stainless basket and make cleanup easier)
- Outer splash guard
- Fittings to connect a garden hose
- Instruction manual
- Minor assembly (attaching legs) is required before use
$19.90 AUD
$21.50 AUD
From $14.90 AUD
Surlì One is a coadjunct to be used as an alternative to or in synergy with natural lees in the sur lies phase.
Due to the enzymatic activation adopted for its production, Surlì One quickly releases mannoproteins, therefore shortening maturation on lees. With only 3-4 weeks of treatment, Surlì One reduces the risk of microbial pollution and appearance of off-flavors.
Surlì ONE also:
- Increases wine colloid stability
- Enhances sensations of volume and mouthfeel
- Reduces astringency
- Increases aromatic cleanliness
- Improves aromatic persistency
Surlì One is produced with an aromatically neutral raw material; therefore, the formation of sulfide compounds during the sur lies phase is less likely with Surlì One than with natural lees. Additionally, at the end of treatment, wine still has its original fresh and fruit aromas.
Applications:
White, rosé and red wines:
- Increase mouthfeel
- Increase aromatic persistency Increase tartrate and protein stability
- Decrease reductive characters and increase aromatic cleanliness
- Promote malolactic fermentation
Second fermentation of sparkling wine:
- Increase mouthfeel
- Regular and consistent fermentation
- Prevention of reductive character appearance
DOSAGE
- 20-30 g/hL (1.7-2.5 lb(1000 gal) in white and rosé wine maturation
- 30-50 g/hL (2.5-4.2 lb/1000 gal) in red wine maturation
- 5-20 g/hL (0.4-1.7 lb/1000 gal) second fermentation
Dosage can vary according to the variety, vintage, duration of treatment and temperature of wine.
Laboratory trials are recommended to determine the proper dosage.
USA Legal Limit: When used within the recommended dose rates this product does not exceed the legal limits set forth by the TTB.
Instructions to use:
Rehydrate Surlì One in an appropriate amount of water for 30 minutes and incorporate uniformly into the mass. During treatment (3-4 weeks), weekly pumping over or batonnage is required to increase contact of Surlì One with the wine. At the end of treatment, separate wine from Surlì One by racking.
Storage:
Sealed package: store in cool, dry, well-ventilated area.
Open package: carefully reseal and store as indicated above. Use quickly
$2.50 AUD
Effervescent, granulated potassium Metabisulphite designed to be added directly to wine. When added to wine, it rapidly dissolves on the surface of the liquid, ensuring that its antioxidant effect is maintained where it is needed. Subsequently, it ensures homogenous and rapid distribution of the released SO2 without requiring pump-overs.
- Applications: sulfiting wines; homogeneous release of SO2
- Dosage: each bag of Effergran Dose 5 releases 5 grams of SO2
$45.00 AUD
$36.00 AUD
$28.00 AUD
From $145.00 AUD
$3.50 AUD
$44.90 AUD
Code: 125880
Immersion Copper Plating / Electroplating Solution / Root Killer / Algae Killer / Snail Killer / Etchant (Cu / Zn, Sn, Mg, Al) / Fungus Killer “Bordeaux Mixture” / Herbicide / Animal Feedstock Additive / Chemical Reagent / Horse Hoof Anti-Fungal / Phosphorous Burn Treatment.
$20.00 AUD
$550.00 AUD
$39.90 AUD
$100.00 AUD
$49.00 AUD
$10.00 AUD
$9.90 AUD
$3,200.00 AUD
$35.00 AUD
$33.90 AUD
From $22.00 AUD
Showing 240/408
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